Pure material snow konjak, and its preparing method and apparatus

A konjac and raw material technology, which is applied in the field of pure raw material snow konjac and its preparation, can solve the problems that the pure raw material snow konjac cannot be frozen, and achieve the effects of good health care effect, short freezing cycle and convenient eating
CN1611134AInactive Publication Date: 2005-05-04贺德生
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
贺德生
Publication Date
2005-05-04
Estimated Expiration
Not applicable · inactive patent

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Abstract

The present invention is a pure stuff konjak and process method and equipment. It is characterized in that konjak tofu pieces with a thickness of 2-25mm are placed in refrigeratory, and obtain a konjak product after having been frozen during 6-36 hours under 0- -10 DEG C. The pure stuff konjak is a piece shape aqueous product, translucence, and has many soya size beehive shape pores distributed uniformly and integrated together. The freezing equipment includes mesh frames placed in common refrigeratory for vertically clamping material piece, a concealing conveyer belt and refrigeratory and the mesh frame using screen as bottom placed in a rack refrigeratory for completing the frozen. The invention needs only a freezing temperature extent, and not may be transferred to another refrigeratory and has a simple technics, low labor intensity. The invention need not overladen low temperature and has a low charge of equipment operation. Freezing period of the invention is short and efficiency is high. The freezing method with perpendicular mesh frames and concealing conveyer belt is liable to mechanization, especially the method of freezing with conveyer belt, workers may work in normal temperature and operate simply.
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Description

technical field

[0001] The invention relates to the technical field of food processing, in particular to pure raw material snow konjac and its preparation method and equipment. Background technique

[0002] The production of snow konjac originated from the fact that ordinary people in some provinces and regions of our country put konjac tofu in the open air when it snowed in winter, allowing it to be naturally frozen and denatured, so that it has a good taste, good taste, and a good chewing feeling. It is a folk local specialty. At present, cold storage is being tried to replace production. The "New Technology for Konjac Cultivation and Processing and Utilization" published by Beijing Jindun Publishing House in May 2001 gave a representative discussion on its technology on pages 122 to 125. The freezing method is: put 30 to 40 thick Konjac tofu bad flakes of 5mm are sent to the shelf in the cold storage, placed layer by layer, and then frozen in two temperature ranges, first...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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